Crispy, spiced potato fritters are the most iconic of bhajias. Here's a tried and true recipe that will leave you wanting more. Vegan & gluten free option.
Prep Time40 minutesmins
Cook Time20 minutesmins
Course: Appetizer, Side Dish
Cuisine: African, Indian
Keyword: bhajias, fried, party food, potatoes, vegan
Ingredients
1kgpotatoesthinly sliced (I used a mandoline)
Ingredients for the batter:
450gchickpea flour
100gplain flour
1/4tspbaking powder
1/2tspcitric acid
1tspgarlic powder
1tsponion powder
1/2tspground ginger powder
1/2tspground turmeric
1/2tspchilli powder
1/2tspajwain seeds
1 1/2tspfine salt
2tbspsunflower or rapeseed oil
625mlwarm water
2tbspfresh corianderchopped
5fresh ajwain leaveschopped (optional)
1green chilliminced (optional)
1Lsunflower or rapeseed oilfor deep frying
For the chutney:
200gcucumberroughly chopped
200gripe tomatoesroughly chopped
140gpeeled carrotsroughly chopped
1largeclove garlic
50gfresh corianderleaves and stalks
4hot green chillies
Juice of 2 lemons
150mlwater
1tbspsugar
2tspsalt
Instructions
Immerse the sliced potatoes in a large bowl filled with ice cold water. Set aside.
To make the batter:
Place all the ingredients for the batter in a large mixing bowl except the water and mix all the ingredients together.
Add the water, a little at a time to form a thin, crêpe-style batter, just thick enough to coat the potato slices.
Rest the batter at room temperature for 30 minutes.
Heat oil to 190°C/375°F in a large, deep pan.
Dry a handful of potato slices in a clean tea towel. Ensure each slice is free from any water.
Dip each slice in the batter and carefully slide into the hot oil. Fry until golden and cooked through, about 3-4 minutes. Try not to overcrowd the pan and work in small batches.
Drain the bhajias on a plate lined with kitchen towel.
To make the chutney:
Blend all the ingredients until coarsely pureed. You want it to be a little chunky.
Keep the chutney in the fridge until you're ready to serve. This chutney is best served cold.